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Sunday, November 23, 2008

Vegan Pumpkin Cake with Spiced Icing

This cake is so moist that it practically melts in your mouth, and it was a huge hit among vegans and non-vegans, the gluten-free and the glutinous alike. I got the recipe (surprise, surprise) from the Gluten-free Goddess' website (you can find it here), but I made a few modifications for mine:

*I left out the raisins and nuts and just made it plain, although I'm sure it would be delicious with pecans, dried cranberries, or raisins, or all of the above.
*I added about 1/2 tsp. more of cinnamon and 1 tsp. more of pumpkin pie spice to the batter.
*I baked this in a 9" x 13" glass pan at 350 F for 23 - 25 minutes. If I had baked it any longer, I think it would still have turned out fine, just a little less moist.
*I made a brown sugar and spice icing (also based on this recipe by Karina) with Earth Balance Buttery Spread, brown sugar, cinnamon, pumpkin pie spice to taste, vanilla, a little soy milk as needed for moisture, and about 1 1/2 cups of powdered sugar. I melted the Buttery Spread and cooked it with the brown sugar until it was bubbly and thick, and then just beat it all together until it was thick, and then I spread it over the cooled cake and placed in the fridge immediately. I still haven't quite mastered how to avoid separation of the icing, but refrigerating it definitely helped. As I said, these were a huge hit, and every last one was eaten up. This was my first time baking with Ener-G Egg Replacer, and I think it turned out to be excellent! If you bring these to Thanksgiving, probably no one will even be able to tell that they're lacking in more traditional ingredients. Delicious.